Pesto Chicken & Potatoes - cooking recipe

Ingredients

3 boneless chicken thighs
3 tablespoons pesto sauce
2 cups frozen spinach
1 cup frozen bell peppers (tri-color peppers look nice)
1/2 cup mushroom cap
3 potatoes
1/2 teaspoon salt
1 teaspoon pepper

Preparation

Pre heat the oven to 450. Peel and cut the each potato into 8 wedges. Place on a lined & sprayed cookie sheet. Bake for 40 minutes.
After you put the potatoes in the oven, Heat up a saute pan to medium. Spread the pesto on the chicken thighs.
Place chicken, frozen spinach, peppers, mushrooms, salt & pepper in the pan and cover. Cook for about 10 minutes and flip the chicken. You will want to cook the chicken until the juices run clear (about 10-15 more minutes).
When the chicken is done, you should only have a few more minutes until the potatoes are done. Turn off the heat under the chicken but keep it covered until you are ready to serve.
Serve with a salad.